Sunday, July 24, 2011

Zucchini Bread.


A few days ago, my grandma came by with our first batch of zucchini from her garden.  I knew as soon as it wasn't too lethal to turn on the oven that I'd be making zucchini bread!  (P.S. I am loving this hot weather!!!)  My mom has used this recipe for as long as I can remember and the smell of it baking always reminds me of summertime.

Over time I've cut down significantly on the sugar and oil, but I think it's perfect this way - not too moist, it's not too dry, it's perfect with tea or coffee at breakfast.  We always serve it with butter and cream cheese to spread on thick slices :)


Zucchini Bread
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon baking powder
1/2 teaspoon kosher salt
1 tablespoon ground cinnamon
3/4 cup packed light brown sugar
4 large eggs
1/2 cup vegetable or canola oil
2 cups grated zucchini
1 cup chopped, toasted walnuts

Preheat the oven to 350 degrees F. and grease a 9 or 10" tube pan with cooking spray.

In a large bowl, whisk together the flour, baking soda, baking powder, salt and cinnamon.  In another bowl, combine the brown sugar, eggs and oil.  Stir the liquid ingredients into the dry ingredients until almost mixed, adding in the zucchini and walnuts at the end and mixing until just combined.

Scrape the batter into prepared pan and bake for 45 minutes to an hour.  It's done with the top has risen and cracked and a toothpick or knife inserted in the center comes out clean.  Let cool in the pan for 20 minutes, then invert onto a cooling rack to cool completely before slicing and serving.

This keeps well in an airtight container up to 4 days.

7 comments:

  1. im yet to even taste anything zucchini baked and all these delicious recipes make me wish this was not the case! Your bread looks utterly perfect, love the walnuts in it too. If ever i get my mitts on some zucchini this looks like a lovely recipe to start with :)

    ReplyDelete
  2. Looks really, really good! Love the pictures & I absolutely adore zucchini bread :) Thanks for sharing!

    ReplyDelete
  3. I enjoy zucchini bread very much, especially with the zucchini fresh from the garden! Your photos are always such "eye candy"!

    ReplyDelete
  4. Everyone is making zucchini bread and no one is giving me any, which is just unfair. I really like the lightened version you have here. You're absolutely right, it doesn't have to be soppy and greasy if you're just going to slather it with butter or cream cheese anyways (or Nutella...ahem) :D

    ReplyDelete
  5. Zucchini bread looks so elegant when cooked in a tube pan. I love that this recipe is lightened, too.

    ReplyDelete
  6. That looks so good. I like that you've baked it in a tube pan instead of a loaf pan! Makes it feel more like cake :)

    ReplyDelete
  7. Iused the brown sugar that is SLPENDA, AND THE HALF BROWN,HALF WHITE FLOUR along with walnuts and golden raisins....it came out fine and healthy too!!

    ReplyDelete